October 16, 2011

Zucchini Israeli Couscous

*I'm currently experiencing some internet issues. i.e. I don't know how to properly work a router and Scott isn't here to do it for me. So if I'm not responding to comments as usual..blame the bears and caribou that my husband is off chasing after.*

I've been fascinated with the idea of Israeli (or pearl) couscous for a few months now. I really wanted to try it. Unfortunately, like my searches for most things pleasant and good, I couldn't find it in Alaska. Now, once again, when I say "couldn't find it", I mean it's not readily available at Wal-Mart or the commissary and I refuse to venture into Fred Meyer or Carr's because I would prefer to keep my arms and legs.

I've read a lot about Trader Joe's on websites like this and this. It has also fascinated me. It seems like a magical world. Reasonably priced ingredients are what I desire.

On a recent trip to southern California for the wedding of friends (we're such jet-setters), I encountered the mythical Trader Joe's. I bought groceries. Stuffed them in my suitcase. And hoped they'd make it back to the tundra unscathed.

Heat some olive oil in a deep skillet. Toast the thinly sliced garlic for a few minutes until it turns a light golden brown. Push off to the side and add the zucchini and tomato. Add a bit of salt and pepper. Just cook until it browns up a bit. About 3 minutes. If you notice that your garlic is getting too brown, remove it from the pan at this point.

Remove the zucchini, tomato, and garlic (if you haven't already done so) to a plate and set aside. Add another tablespoon of olive oil and then the couscous. Let it toast for about 5 minutes. Add the water and cover. Let it simmer on low heat for 12-15 minutes, or until all of the water is absorbed. Add the zucchini and garlic back in and heat through. Add the lemon juice, stir in the cheese, and season to taste.